Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

Meat Science

Volumn 77, Issue 4, 2007, Pages 616-625

  Fernández, Pedro P ^a   Sanz, Pedro D ^a   Molina García, Antonio D ^a   Otero, Laura ^a   Guignon, Bérengère ^a   Vaudagna, Sergio R ^b,c,d  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^d UNIVERSIDAD DE MORÓN   (Argentina)

Author keywords

Beef meat; Colour; Freezing; High pressure processing; Microbial inactivation

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 35648930893     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.05.014     Document Type: Article

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